This was one of those recipes that we make because the picture looked impressive - only a salmon hater would not be swayed by a photo of this vibrant red-orange fish coated with a combination of black and white sesame seeds! Happily the finished result was just as impressive as the photo.
This is a simple yet sublime dish. The fresh lemon, butter and olive oil provide rich flavor, the sesame seeds a nice texture and the arugula a hit of pepper which added some depth. All in all each bite has the various taste receptors in your mouth singing.
The fact that you're enjoying a meal with less than 350 calories plus all of the wonderful health benefits of salmon just makes it even better.
Sesame Salmon With Green Onions and Lemon
4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
2 tablespoons sesame seeds
2 tablespoons black sesame seeds
1/2 teaspoon salt, divided
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices green onions
5 thin lemon slices, halved
1/4 teaspoon black pepper
1 cup baby arugula
Preheat oven to 400°.
Arrange salmon in a single layer on a jelly-roll pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.
Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.